Som Tam (Thai Green Papaya Salad)
Som Tam (Thai Green Papaya Salad)

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, som tam (thai green papaya salad). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Som Tam (Thai Green Papaya Salad) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Som Tam (Thai Green Papaya Salad) is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have som tam (thai green papaya salad) using 18 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Som Tam (Thai Green Papaya Salad):
  1. Prepare 200 gms green papaya, grated
  2. Prepare handful bean sprouts
  3. Make ready 1 tomato, deseeded & cut into strips
  4. Take 1-2 green chilies, chopped (opt)
  5. Take 8-10 green beans, cut into 1" pieces & blanched
  6. Get 1 onion, sliced / 1/4 cup spring onions, chopped
  7. Take 10-12 paneer / tofu cubes, shallow fried
  8. Get few sprigs of coriander leaves, chopped
  9. Take Dressing-
  10. Prepare salt to taste / 1 tsp. soya sauce / fish sauce
  11. Get 1/2 tsp. red chili powder / chili flakes
  12. Prepare 1-2 tbsp. olive oil
  13. Get 1 tbsp. lemon juice
  14. Take 1/2 tsp. pepper powder or to taste (opt)
  15. Take 1 tsp. honey / sugar
  16. Get Garnish-
  17. Make ready 2 tbsp. roasted peanuts, coarsely ground
  18. Take 10-12 shrimps, shallow fried
Instructions to make Som Tam (Thai Green Papaya Salad):
  1. In a bowl, combine all the above ingredients (except the dressing). Keep aside. Mix all the dressing ingredients in a bowl and keep aside.
  2. Just before serving, pour the dressing on the prepared salad and Toss well. Serve, garnished with the roasted peanuts and the fried shrimps. Yummy Thai salad is ready for you.

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